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Saturday, March 28, 2015

During fasting periods, the Orthodox faithful abstain from foods that
are derived from animals with blood. This includes beef, poultry and
many types of fish. Also restricted are eggs and dairy products.
Strict adherence also limits the consumption of olive oil and wine.
While it can be daunting to plan meals excluding these ingredients, it
doesn't mean that you can't enjoy a wide variety of tasty and delicious
dishes.

Briam is a traditional Greek recipe for mixed roasted vegetables or let
me rephrase. This Greek Briam recipe is with no doubt the most
delicious mixed roasted vegatables you have ever tried!

Ingredients

1 kg ripe tomatoes, peeled and sliced (35 oz.)

1/2 kg potatoes, sliced (18 oz.)

1/2 kg aubergines, sliced (18 oz.)

1/2 kg courgette, sliced (18 oz.)

3/4 of a cup olive oil

1 red onion, sliced

2 cloves of garlic, finely chopped

2 tbsps chopped parsley

salt and freshly ground pepper

Instructions

To prepare this delicious briam recipe, start by preparing your
vegetables. Peel and cut the potatoes in slices. Wash thoroughly the
courgettes and aubergines and slice into 1cm slices. Alternatively you
can cut the vegetables in chunks. Peel the tomatoes and cut into thin
slices. (You can also use green bell peppers).

To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.

Layer the bottom of the pan with sliced tomatoes and season. Place
on top the sliced vegetables and season well. Sprinkle with the onion
and garlic and top with the rest of the tomatoes. Season well, garnish
with chopped parsley and drizzle with olive oil.

Cover the briam with aluminum foil and bake in preheated oven at
200C (both top and bottom heating elements on) for 1 1/2 to 2 hours.
Uncover the briam halfway through cooking time, toss the vegetables and
continue baking until nicely coloured.